The ingredients for this dish, which is named chicken with asparagus and mushroom, are sautéed in a foundation of olive oil and garlic. You can add more mushrooms if you would like. Serve this with some spaghetti or rice and a glass of white wine.
Ingredients
- three tablespoons of butter.
- Two Tablespoons Olive Oil.
- ½ ½ cloves garlic, minced.
- 1 ½ tablespoons of lemon juice.
- 1 ½ teaspoons white cooking wine.
- ½ a teaspoon dried parsley.
- ½ teaspoon of dried basil.
- ¼ teaspoon salinity.
- half a teaspoon dried oregano.
- Two medium skinless boneless chicken breast halves cut.
- Cut and trim ½ pound fresh asparagus into thirds.
- One cup of sliced fresh mushrooms.
Read also: Creamy Chicken Gnocchi Soup
Directions
Step 1
Assemble each component.
Step 2
Melt butter and olive oil in a pan over medium-high heat. Stir the garlic, lemon juice, wine, parsley, basil, salt, and oregano into the hot butter-oil mixture.
Step 3
Add chicken; cook and stir until chicken browns, about 3 minutes. Turn, reduce heat to medium, and continue cooking, tossing occasionally, until the chicken is no longer pink on the inside, about 10 more minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees Fahrenheit (74 degrees Celsius).
Step 4
Add the asparagus and cook, stirring, for about 3 minutes or until the asparagus is bright green and starting to soften.
Step 5
After adding the mushrooms, simmer for a further three minutes or until their juices are released.
Read also: Sheet Pan Salsa Verde Chicken Fajitas
Step 6
Present hot beside pasta or rice. Good fun!
Editor's Remark:
There's a chance that the recipe you find online and the one printed in the magazine will change somewhat. Please make sure you carefully follow the instructions for the version you are using.
